High Fructose Corn Syrup Free Gluten Free Chocolate Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup gluten free flour blend
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ½ cup neutral oil (such as canola oil or vegetable oil)
- 1 tsp vanilla extract
- ½ cup hot water
For the frosting
- 1 cup unsalted butter, softened
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar, sifted
- 3–4 tbsp whole milk
- ½ tsp vanilla extract
- pinch of salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a large bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined.
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